Crisp Shrimp Fritters
Tortillitas de Camarones
I have eaten these crisp, delicious shrimp fritters only in Andalusia, where
deep-frying reigns supreme. They are at their best when made with chickpea
flour, but regular flour is just OK. For the best results, fry only a few
fritters at a time so that the oil temperature doesn't drop, as a constant high
temperature keeps the tortillitas from absorbing excess oil. Even though
the shrimp are minced, I recommend using small shrimp, which are more tender
than large ones. And if you were shopping in Andalusia or in the Canary Islands,
you would ask for camarones, just as you would in most of Central of
South America, whereas everywhere else in Spain, you would ask for gambas.
- 1/2 pound small shrimp, peeled
- 1 1/2 cups chickpea or regular flour
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 scallions, white part and a little of the tender green tops, finely
- 1/2 teaspoon sweet
- Olive oil for deep-frying
In a saucepan, combine the shrimp with water to cover and bring to a boil
over high heat. As soon as the water starts to boil, quickly lift out the shrimp
with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let
cool. Discard the remaining water. When the shrimp are cool, cover and
refrigerate until needed.
To make the batter, combine the flour, parsley, scallions and pimentón in a
bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix
or process well until you obtain a texture slightly thicker than a pancake
batter. Cover and refrigerate for 1 hour.
Remove the shrimp from the refrigerator and mince finely. The pieces should
be the size of coffee grounds. Remove the batter from the refrigerator, add the
shrimp, and mix well.
Pour the olive oil to a depth of about 1 inch into a heavy sauté pan
and heat over high heat until it is almost smoking. Add 1 tablespoon of the
batter to the oil for each fritter and, using the back of the spoon, immediately
flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
Fry, turning once, for about 1 minute on each side, or until the fritters are
golden and very crisp with what Spanish cooks call puntillas, or lacelike
formations, on the borders.
Using a slotted spoon, lift out the fritters,
holding them briefly over the pan to allow the excess oil to drain, and transfer
to an ovenproof platter lined with paper towels to drain further.
Keep the fritters warm in a low oven. Fry the rest of the batter in the same
way, always making sure the oil is very hot before frying more fritters.
When all the fritters are fried, arrange them on a platter and serve
'La Odalisca' Pimentón - Sweet Paprika from Murcia
Sun Roasted Natural Paprika
Odelisca pimentón is a pungent paprika made from peppers that have been dried
naturally under the blazing Mediterranean sun of Murcia. Its classic rich and
deep flavor is not smoked
Highly prized Murcian paprika is an essential ingredient in classic Spanish
cooking – especially in stews, gazpachos, slow cooking dishes and roast fowl.
It is a distinctly different product from the celebrated Pimentón de la Vera
that is smoked slowly over oak stumps, rather than being roasted in the sun.
A fine addition to your spice shelf – it will stay fresh for a long time. The
handsome tin seals the freshly milled pimentón. and puts to shame any other
ordinary grocery store paprika.
Find Spanish Recipes!
If you're looking for Spanish Recipes, just
type what you're looking for and hit the search button!
Keep in touch with Tapas Recipes!
Subscribe to our e-zine!